Squash Casserole

Name: Squash Casserole
Ingredients: 6 c. cooked yellow squash and/or zucchini; 1 medium onion, chopped; 2 cans cream of chicken soup; 1 c. shredded carrots; 8 oz. grated Cheddar cheese; 8 oz. sour cream; 1 (8 oz.) pkg. herb seasoned stuffing; 1/2 c. margarine, melted; 1 Tbsp. nutmeg; 1 tsp. Bell seasoning

10 ingredients

7 steps

Ingredients

6 c. cooked yellow squash and/or zucchini
1 medium onion, chopped
2 cans cream of chicken soup
1 c. shredded carrots
8 oz. grated Cheddar cheese
8 oz. sour cream
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. margarine, melted
1 Tbsp. nutmeg
1 tsp. Bell seasoning

Directions

1

Cook squash and onion in boiling, salted water for 5 minutes and drain.
2

Combine soup, Cheddar cheese and sour cream.
3

Stir in shredded carrots, then fold in squash and onion mixture.
4

Combine stuffing mix and melted margarine and add nutmeg and Bell seasoning.
5

Spread half of the stuffing mix in the bottom of a 13 x 9-inch casserole.
6

Alternate layers of vegetables and stuffing mix, ending with stuffing.
7

Place a few small pats of unmelted margarine on top for a more moist consistency.